G'Day Paddlewise Thanks Kirk for all the work on Paddlewise - and for the moderating which must sometimes seem to be an onerous task. Having seen how easy it has been for other chat group pages to come to grief over lack of moderation I'm continually impressed by your work and the Paddlewise approach. All the best, PeterO *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
I heartily second Peter's motion. After nearly 20 years' participation in various online BBS's, mailing lists, newsgroups, etc., I have to say that I've subscribed to Paddlewise the longest. This is entirely due to Jackie and Bob's excellent foundation and Kirk's continuing eminence. Discussion stays on topic and remains relevant, despite the passions of the group. Bravo to all! --allan On Tue, 31 May 2005 21:09:06 +1000, PeterO wrote: Thanks Kirk for all the work on Paddlewise - and for the moderating which must sometimes seem to be an onerous task. Having seen how easy it has been for other chat group pages to come to grief over lack of moderation I'm continually impressed by your work and the Paddlewise approach. *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
I have found that gouda sealed in wax keeps very well on trips for up to a week or even more, even unrefrigerated. Do any of you have recommendations for other cheeses that can stand up that well, despite warm temperatures and no refrigeration? Thanks. Tom (working on menus for upcoming trips.) *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
Hi Tom, Backpacker Magazine did a trail test on how long cheeses lasted reliably and found that hard, white cheeses like romano and parmesan lasted longest. Look it up on their website at backpacker.com. Gouda (waxed) works well for me too. I had great success with string cheese last year in Alaska. I had two of those strip packs every day and they lasted just fine for a whole week. My wife brought in more after she joined up with me. I noticed they are selling bagged white chicken, like the tuna. I feed my cats tuna, but the chicken is ok for trip food. There are small foil tubes of pesto sauce that keep a long, long time. You can make chicken pesto and cous cous with parmesan for a really nice meal. Tomato sauce is also available in those tubes,too. Bring along along a baggie of Provence seasoning and you can make a tomato based gnochi with bagged chicken and mozzarella. Once in a while I eat like that, but in reality, I usually buy 2 weeks worth of dehydrated food and just deal with it. I'll live vicariously through your better gourmet sense. Cheers, Rob G *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
> Gouda (waxed) works well for me too. I had great success with string cheese > last year in Alaska. I had two of those strip packs every day and they lasted > just fine for a whole week. How you guys manage to keep hard cheese for a week? :-) It never lasts more than 4-5 days in my trips, even if I take 1 kilogram. Regular hard Swiss cheese can last a week or more in warm temperatures, as I've found. The problem is - it either melts and softens in a plastic bag, or dries out in a tisssue wrap. No harmful changes anyway. > cats tuna, but the chicken is ok for trip food. There are small foil tubes of > pesto sauce that keep a long, long time. You can make chicken pesto and cous > cous with parmesan for a really nice meal. Tomato sauce is also available in > those tubes,too. Yes, aluminum foil tubes of tomato sauce or paste (when you can find them) can make a dry food much more tasty. Just keep rolling/folding the end as the paste is being consumed, - this makes easier squeezing the paste out, and reduces the amount of air inside (less air, slower oxidation). *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
On 17 May 2005 at 20:59, alex wrote: > How you guys manage to keep hard cheese for a week? :-) I've had vacuum-packed cheddar last up to three weeks without refrigeration. I think if you can get it out of contact with air it will last longer. It does get soft in the summer heat and changes colour a bit, but it isn't fuzzy or anything :-) Mike *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
Tom, Can you get to an Indian grocery in your area? You can buy paneer (akin to cottage cheese, perhaps) as in Palak Paneer, Mattar Paneer or Paneer Tikka, in foil pouches that don't need refrigeration. They're usually packaged in smooth cardboard boxes (about 6" x 7" x 0.5"). In fact, you can buy lots of other (vegetarian) dishes, too, that keep on your shelves (or in your hatches) for months. Might be a little spicier than Gouda or those dehydrated foods. Good luck. Emile Joyce Family <tfj4_at_comcast.net> wrote: Do any of you have recommendations for other cheeses that can stand up that well, despite warm temperatures and no refrigeration? *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
At 6:48 PM -0500 5/17/05, Joyce Family wrote: >...Do any of you have recommendations for other cheeses that can >stand up that well, despite warm temperatures and no refrigeration? The Washington State University creamery sells cheese in 30 oz cans. They have several varieties that can be ordered on line at http://www.wsu.edu/creamery/ Here is what they say in response to the question "Can I take the cheese with me when I go sailing?": "We recommend storing all our cheeses under refrigeration and are not responsible for quality loss due to storage temperatures falling outside the 40-50 degrees F range. Viking based cheeses will suffer the most from variations in storage temperature. Cougar Gold, American Cheddar, and Smoky Cheddar will be less affected by improper storage. Since refrigeration is not always feasible, taking these steps will insure a better product: (1) Store the cheese below the waterline on the boat. The colder and more constant the temperatures the better. (2) Check cans periodically for bulges and rust. (3) If mold is present, discard the cheese." *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
Tom asks: Do any of you have recommendations for other cheeses that can stand up that well, despite warm temperatures and no refrigeration? On a two week in the Queen Charlottes a couple of years ago I vacuum sealed high quality American cheese (which I normally hate because it has no flavor, but the more expensive deli-store stuff is quite good. Especially in fresh air) It lasted just fine right up to the last day. Each meal's worth of cheese was bagged separately. The weather was cool. In hot weather places I have put a small dry bag full of perishables into the water at camp and have even buried it in the sand on beaches. Never seen a spot of mold on anything except once on flour tortillas after a week. (The Foodsaver thing was a good purchase, especially combined with a dehydrator.) But I camp a lot. Double sandwich bags pressed really tight to get the air out might work as well. Jim Tibensky *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
In a message dated 5/17/2005 9:02:51 PM Pacific Standard Time, al.m_at_3web.net writes: How you guys manage to keep hard cheese for a week? :-) It never lasts more than 4-5 days in my trips, even if I take 1 kilogram. I just make sure that what I buy is packaged in small amounts. Industrial packaging is 10 times better than anything I could do in a boat or on shore to preserve what's left over from lunch. Rob G *************************************************************************** PaddleWise Paddling Mailing List - Any opinions or suggestions expressed here are solely those of the writer(s). You must assume the entire responsibility for reliance upon them. All postings copyright the author. Submissions: PaddleWise_at_PaddleWise.net Subscriptions: PaddleWise-request_at_PaddleWise.net Website: http://www.paddlewise.net/ ***************************************************************************
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